Ravioli Filling and Dough
melissa
ingredients
- 1 lb fresh spinach, stems removed
- 1 lb lean ground veal or pork
- 2 lb ricotta cheese
- 1 cup grated Romano cheese
- 1/4 cup fresh chopped parsley
- 2 eggs beaten
- 1 teas salt
- 1/2 teas pepper
- 1/2 cup grated, unsalted cracker crumbs (15 crackers)
directions
Filling
- 1
Boil spinach, squeeze dry with hands and chop. In a large skillet, brown the veal or pork with the salt and pepper. Add the spinach and parsley and fry until meat is brown. Put this in a mixing bowl and let cool. Then add the Romano cheese, the grated crackers and the beaten eggs and mix well. Add the ricotta cheese and mix just enough to blend together.
- 2
Put flour and salt on table and make a well shape. Add 1 egg at a time and mix completely after each egg. Add water as needed.
- 3
Roll and stretch the dough out. Cut into squares Put a tablespoon of filling to make each ravioli.
Dough
- 1
5 cups flour
- 2
5 eggs
- 3
1 teas salt
- 4
1/4 cup warm water (more or less as needed)
notes
An italian tradition in the Infussi family
Source: Amy Rollman
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